低温烘制龙眼干在贮藏过程中果肉色泽变化研究  

Studies on Color Change of Low Temperature Dried Longan Pulp during Storage

作　　者：黄略略[1] 乔方[1] 方长发[1] 黄森展[1] 

机构地区：[1]深圳职业技术学院应用化学与生物技术学院,深圳518055

出　　处：《食品工业》2014年第2期200-204,共5页The Food Industry

基　　金：现代农业产业技术体系建设专项资金(CARS-33-20)

摘　　要：以低温烘制的龙眼整果和纯果肉为研究对象,研究了不同包装形式和不同贮藏温度(4℃,25℃,37℃)下贮藏35 d内龙眼果肉的色泽变化。结果表明,随着贮藏温度(除4℃以外)和贮藏时间的增加,整果果肉和纯果肉的色泽都逐渐加深,其中,纯果肉的变化比整果果肉更明显。氧气的存在对整果果肉色泽的影响小于对纯果肉色泽的影响,光照对整果果肉的色泽几乎无影响,而对纯果肉的色泽影响显著。对龙眼干色泽变化影响最大的因素是贮藏温度,其次是光照和氧气。包装形式。4℃下纯果肉色泽几乎不变而整果果肉的色泽逐渐加深,采取纯果肉干制形式并在低温下贮藏是最佳的选择。The effect of different packaging and different storage temperature on color change for longan was studied for pulp in whole fruit and pure pulp of longan dried at low temperature. The color of dried pulp in whole fruit and pulp both turn browning with storage temperature （except 4 °C） and time increasing. And the change for dried pulp was more significant than that for the whole fruit. The effect of oxygen on color of pulp in whole fruit was less than that of pure pulp. The effect of lighting on color of pulp in whole fruit was not significant but the effect of lighting on color of pure pulp was significant. The main factor that affected the color of longan pulp was storage temperature and then was lighting and oxygen. The color of pure pulp was maintained the same but the color of pulp in whole fruit turn browning gradually during 35 d at 4 °C. Drying pure pulp and storage at low temperature was the optimal choice.

关 键 词：龙眼干 低温烘制 色泽 贮藏 

分 类 号：TS255.42[轻工技术与工程—农产品加工及贮藏工程]